Here’s what we did with our leftover brisket:
*Sandwiches: I liked mine open-faced on rye with some mustard
*Tostadas: Toss meat with a little tinga sauce, if you like (we had some left over). Brush tortillas with oil and bake about five minutes per side or until browned and crisp. Layer with canned refried beans, monteray jack cheese, and brisket. Melt cheese. Top with additional chopped lettuce, avocado and radishes.
*Ramen: This didn’t turn out great, but I made a makeshift ramen with noodles, broccoli, brisket and broth.
*Pasta: Just use this pot-roast pasta recipe, loosely (mine was less elaborate than this).